This is a delicious recipe that pairs well with veggies, a summer salad, and a refreshing cool drink. While the recipe calls for it to be cooked in the oven, it is one that could easily be converted to being cooked on the grill to avoid heating up your kitchen this summer.
The best part of this recipe is: it’s a healthy alternative for its unhealthy cousin, that is, the meat/bacon combo that is usually smothered in saturated trans fats, unhealthy nitrates and other chemicals. Enjoy!
Honey Mustard Bacon Wrapped Chicken Tenderloins
2 lbs. organic free range chicken tenderloins
1 lb. organic nitrate free bacon (for it to be GAPS legal, it should not be cured using sugar)
1/3 cup raw honey
1 Tbs. Dijon mustard (I use regular organic mustard)
2 tsp. fresh thyme
1 tsp. paprika
juice from 1/2 lemon
1 Tbs. orange zest
1/2 tsp. black pepper (or less, to taste)
pinch sea salt
1. Preheat your oven to 350 degrees Fahrenheit (if using the oven method).
2. Wrap the bacon strips around your chicken tenderloins and place them in a 9×13 baking pan (not overlapping).
3. Mix the remaining ingredients together and brush over the chicken.
4. Bake for 12 minutes, flip the chicken over, brush with the glaze in the pan, and bake an additional 12 minutes or until chicken is cooked thoroughly.
You can also turn on your broiler after baking and cook a few minutes longer to help to brown up the chicken slightly more and turn the bacon a little crispier.